Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols

Feifei Liu; Ying Chen; Jianle Chen; Enbo Xu; Haibo Pan; Shiguo Chen; Xingqian Ye; Huan Cheng

doi:10.1016/j.foodchem.2023.136644

Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols

Food Chem. 2023 Nov 30:427:136644. doi: 10.1016/j.foodchem.2023.136644. Epub 2023 Jun 19.

Authors

Feifei Liu¹, Ying Chen², Jianle Chen³, Enbo Xu¹, Haibo Pan⁴, Shiguo Chen⁵, Xingqian Ye³, Huan Cheng⁶

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
³ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
⁴ Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
⁵ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
⁶ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China. Electronic address: huancheng@zju.edu.cn.

PMID: 37390737
DOI: 10.1016/j.foodchem.2023.136644

Abstract

Bayberry juice is favored for its unique taste and flavor, while heat sterilization tends to reduce the aroma quality during processing, which limits its acceptability to consumers. To address this issue, we use exogenous polyphenols to regulate flavor compounds to improve the product quality. Total 13 differential key aroma-active compounds were identified between fresh bayberry juice (FBJ) and heat-sterilized bayberry juice (HBJ) using aroma extract dilution analysis (AEDA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and odor activity values (OAVs). Further, eight polyphenols were added to investigate their influences on the aroma quality of HBJ respectively. The results showed that all tested polyphenols could maintain the aroma profile of HBJ closer to FBJ and improve the odor preference of HBJ, among which resveratrol and daidzein were most effective. Their aroma molecular regulatory mechanism involved enhancing the characteristic aroma of bayberry and reducing the certain off-flavored compounds produced by heat sterilization.

Keywords: Aroma quality; Aroma-active compounds; Bayberry juice; Heat sterilization; Polyphenols.

MeSH terms

Gas Chromatography-Mass Spectrometry
Hot Temperature
Myrica*
Odorants / analysis
Olfactometry
Polyphenols / analysis
Sterilization
Volatile Organic Compounds* / analysis

Substances

Polyphenols
Volatile Organic Compounds